Mary Berry Savoury Pancakes Recipe – Light, Herby & Properly Comforting

I’ve always thought of pancakes as sweet little treats — lemon, sugar, maybe a drizzle of honey if I was feeling fancy. So when I first tried making savoury pancakes, I wasn’t convinced. My first go was an absolute flop: too thick, under-seasoned, and slightly rubbery. I remember sitting at my kitchen counter thinking, Mary, what have you done?

But I’m nothing if not stubborn in the kitchen. So, I went again — whisked the batter lighter, folded in some chopped chives, and used my old crêpe pan that’s been with me since the ‘90s. The result? Buttery edges, soft centres, and that gentle herby aroma that fills the whole kitchen. These savoury pancakes aren’t just for brunch; they’re the kind of simple, flexible recipe that works any time of day.

If you’ve ever doubted savoury pancakes could rival the sweet ones — let me show you how to make them properly irresistible.

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What Makes This Recipe Special

• The texture: Light and golden at the edges but soft enough to fold — the sweet spot between a crêpe and a breakfast pancake.
• Herbs in the batter: Fresh chives or parsley add freshness that cuts through the richness.
• A proper rest: Just 10 minutes sitting time gives you smoother, more elastic pancakes that flip beautifully.
• Cheese magic: A handful of Cheddar or Parmesan turns them from “nice” to “oh, that’s good.”

Most recipes rush the batter or forget seasoning. This one gets both right — and you’ll taste the difference.

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INGREDIENTS + WHY THEY MATTER

• Plain flour (150g): The base for structure — too much, and your pancakes go stodgy.
• Eggs (2): Bind the mix and give that lovely tender bite.
• Milk (300ml): Use full-fat — I tested with skimmed, and it made the batter too thin and bland.
• Butter (25g, melted): Adds richness and helps browning.
• Fresh chives or parsley (2 tbsp): Lift the flavor — dry herbs just don’t do it here.
• Grated cheese (50g, optional): I love a mix of Cheddar and Parmesan for sharpness.
• Salt & pepper: Season the batter! Flat batter makes flat flavor.

For frying: Butter or olive oil, and I prefer butter for that golden, nutty edge.

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Want to Change It Up? Here’s How

• Dairy-free: Use oat milk and vegan butter — works beautifully.
• Gluten-free: Substitute with a 1:1 gluten-free flour blend.
• Spicy twist: Add a pinch of smoked paprika or chilli flakes.
• Luxury version: Fold in smoked salmon and a spoonful of cream cheese before serving.
• Vegetarian filling ideas: Try sautéed mushrooms, wilted spinach, or roasted red peppers.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Pancakes stuck to pan	Pan wasn’t hot enough	Heat the pan first, then add butter
Batter too thick	Too much flour or not enough milk	Add an extra splash of milk to loosen
Pancakes rubbery	Overmixed the batter	Whisk just until smooth
Pale pancakes	Pan too cool	Medium heat gives golden color

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How to Make Mary Berry’s Savoury Pancakes

1. Whisk the wet ingredients – In a large bowl, whisk eggs and milk until frothy.
2. Add the dry ingredients – Sift in flour, whisk gently to combine.
3. Fold in the flavor – Stir in melted butter, salt, pepper, herbs, and cheese.
4. Rest the batter – Leave for 10–15 minutes; this helps the texture.
5. Cook the pancakes – Heat a non-stick pan over medium heat, add a touch of butter. Pour in a ladle of batter, swirl to coat.
6. Flip and finish – When the edges lift and bubbles form, flip and cook 30–60 seconds on the other side.
7. Serve hot – Stack or roll with your favorite fillings and serve immediately.

Tips From My Kitchen

• I always wipe the pan with kitchen paper between batches — keeps each pancake evenly golden.
• Don’t pour too much batter — thinner pancakes cook better and stay soft.
• A tiny pinch of nutmeg in the batter is magic if you’re serving them with mushrooms or spinach.
• Keep cooked pancakes warm in a low oven under foil while you finish the rest.

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Storage + Serving

• Fridge: 3 days in an airtight container.
• Freezer: Stack with parchment between each pancake and freeze up to 1 month.
• Reheat: Warm in a dry pan for 30 seconds or microwave gently.
• Serving ideas:
  • Smoked salmon & crème fraîche
  • Spinach & feta
  • Bacon & maple syrup (trust me, it works)

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FAQs – Mary Berry Savoury Pancakes

Q: Can I make savoury pancake batter the night before?
A: Yes, keep it in the fridge up to 24 hours. Just whisk gently before using — it might thicken slightly overnight.

Q: What fillings go best with savoury pancakes?
A: Mushrooms and spinach are classic, but smoked salmon, roasted veg, or even leftover roast chicken all work brilliantly.

Q: Can I use water instead of milk?
A: You can, but it loses that creamy richness — try half milk, half water if you want a lighter version.

Q: Why are my pancakes tough?
A: You’ve overmixed. Stir just until smooth — no need to chase every lump.

Q: Can I bake these pancakes instead of frying?
A: For a quick “tray bake” twist, pour the batter into a greased tin and bake 10–12 minutes at 200°C (fan 180°C) until puffed and golden.

Q: Are savoury pancakes healthy?
A: They’re a balanced base — high in protein from eggs and milk, and you control the fillings. Add greens, and they’re wonderfully wholesome.

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Other Recipes You May Like:

• Mary Berry Crepes Recipe
• Mary Berry American Style Pancakes
• Mary Berry Hoisin Chicken

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